Study on Synthesis,Pyrolysis and Antioxidation of Ethyl Maltol Succinate Diester
In order to develop burnt sweet fragrance compounds with stability.In this paper,nine ethyl maltol succinate diester compounds 2-ethyl-4-oxo-4H-pyran-3-yl phenethyl succinate(5a)～2-ethyl-4-oxo-4H-pyran-3-yl(2-methylallyl)suc-cinate(5i)were obtained by a two-step method using succinic anhydride,flavor alcohols and ethyl maltol as raw materials,and were subjected to structural characterization,thermal stability and in vitro antioxidant studies.The results showed that compounds 5a～5i possessed a burnt sweet fragrance as well as other fragrances.Compounds 5a and cinnamyl(2-ethyl-4-oxo-4H-pyran-3-yl)succinate(5b)had a highest weight loss at a temperature higher than that of raw materials,and a large amount of substances such as ethyl maltol and flavor alcohols were produced during pyrolysis.The 1,1-diphenyl-2-picrylhydrazyl(DPPH)and·OH scavenging abilities of compound 5a are higher than those of compounds 5b～5i and ethyl maltol.In summary,compound 5a has a burnt sweet fragrance,and exhibits high thermal stability and in vitro antioxidant capacity.This work may provide a new method to improve the stability of spices and expand their multifunctional application.
ethyl maltolesterificationpyrolysisantioxidantflavors and fragrances
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